The gold standard for fried chicken in New York. The chicken is seasoned simply and fried in shallow oil in cast-iron pans, resulting in a thin, crackly skin that isn't greasy or overly breaded. The meat remains incredibly moist and flavor-forward due to the slow-cooking process. Reviewers consistently praise its lack of oiliness and the purity of the chicken flavor. It is a brilliant example of traditional Southern technique preserved through decades of dedication.
Tips from diners
This is different from deep-fried chicken—don't expect a thick, craggy crust. The beauty is in the thin, seasoned skin. The dark meat (thighs and legs) is the best way to experience his technique.
A textbook execution of the Southern side. The greens are simmered for hours with aromatics and smoked meat until they are silky and intensely flavorful. They have a perfect balance of savory, smoky, and slightly bitter notes. Reviewers often cite these as the best collards in Harlem for their deep, soulful flavor.
The quintessential Southern dessert. It features layers of rich vanilla custard, fresh banana slices, and crunchy Nilla wafers that soften slightly into the cream. It is unpretentious, sweet, and perfectly comforting. Reviewers highlight its nostalgic flavor and the quality of the house-made custard.
A robust and satisfying soul food staple. The ribs are cooked until tender but still have a good 'bite,' glazed in a traditional Southern BBQ sauce that avoids the heavy sweetness of commercial versions. It is a favorite for those wanting a hearty meat course alongside the chicken. Reviewers highlight the smokiness and the generous portions.
Tips from diners
The ribs are a sleeper hit. Most people are here for the chicken, but the ribs are remarkably consistent. Get the combo platter if you want to try both.
Chef Charles Gabriel is a James Beard Award-winning legend, famous for his commitment to the labor-intensive art of pan-frying chicken in large cast-iron skillets. Unlike most restaurants that deep-fry, Charles uses his mother's traditional method of turning the chicken by hand, resulting in a lighter, more flavorful crust. Now with multiple locations, the restaurant remains the city's premier destination for soulful, authentic Southern comfort food.
The 145th Street location is the original heart of the operation. It's mostly counter-service with some seating, but it's where you'll most likely see Charles Gabriel himself working the pans.
The combo platters are by far the best value. You get a main and two sides plus cornbread—it's easily enough for two light eaters or one very hungry person.
The chicken travels surprisingly well because the crust isn't too thick. It's a favorite for taking to nearby Jackie Robinson Park for a high-quality picnic.
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